Tuesday, June 17, 2008

Spice Rubbed Pork

1 (2-lb) pork tenderloin or loin, sliced into 1” thick steaks (or 6 pork chops at least 1” thick)
Equal parts (1 Tbsp) of the following ground (powdered), DRY spices:
- cumin
- cardamom
- cinnamon
- cayenne pepper
- garlic
- onion
- garam masala
- black pepper
1 scallion, sliced (green and white)
3 cloves garlic, minced
2” piece of fresh ginger, peeled and grated
2 tsp. balsamic vinegar
1 tsp. extra virgin olive oil
1 Tbsp. Dijon mustard

Combine all of the dry spices and rub onto each side of the pork steaks.

Combine the remaining ingredients to form a paste and slather onto one side of the pork pieces. Allow to marinate for 15 minutes up to overnight.

Prepare a grill with hot coals and lightly oil the grate with papertowels or a cloth dipped in oil. Be careful of flare-ups, which have lead to the dubious connection between grilling and cancer-causing carcinogens.

According to MANY articles grilling is considered unhealthy when flare ups cause chemical reactions between the coals, gases and the meat. To avoid this potentially toxic situation, avoid flare ups which is just good grilling technique. Grill lean meats, don't leave grilling meat unattended, and keep a squirt bottle of water on hand to quickly squelch any flare ups that may happen.

Season the pork lightly with sea salt and grill with the season-paste side down for 5minutes. Flip the pork and continue cooking until desired doneness.

NOTE: If the coals are too hot, or if well done pork is desired, the pork can be finished in the oven after grilling 3-5 minutes on each side.

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